Friday, August 8

My mom has been pairing prosciutto with cantaloupe and melons from the time when cordless phones were first introduced (you had to pull out the long telescope antenna, and could hear yourself on your radio if you stood too close).

Lately, it seems everyone is touting melons and savory cured meats as the greatest thing since the iPhone 3G. But this combo is still old skool at our house. You really can't go wrong -- melon's inherent sweetness is always deliciously magnified by the salty, savory prosciutto, no matter how much technology has changed.

This simply chic salad is a send-up to my mom's appetizer: spicy wild arugula is paired with the season's juiciest cantaloupe and watermelon for a refreshingly tangy salad that pairs beautifully with grilled fish, meat, or pasta dishes. This salad isn't part of my Super Satisfying Salads Series though. Despite its alluring flavors, I could not classify prosciutto and blue cheese as health foods. But, boy, are they worth an extra 20 minutes on the elliptical.

To make the dressing, whisk all of the ingredients in a small bowl and set aside.

To prepare the salad, place arugula, watermelon, and cantaloupe in a large bowl; coat with dressing and toss gently. Divide the salad among 4 plates. Top with prosciutto slices, crumbled blue cheese and toasted pine nuts. Garnish with additional basil or parsley, if desired.

**Wild arugula is a slightly darker shade of green than regular arugula, has delicate fluted leaves, and packs a more intense peppery flavor. Once only available at farmers' markets and specialty organic markets, it is now showing up at many supermarkets, including Trader Joe's. TJ's carries both organic and conventional wild arugula for just over $2.00 for a 7-ounce bag.

And check out Allen's week's worth of wonderful watermelon recipes over at Eating Out Loud.

On a separate but important note, most of you know that Sher of What Did You Eat? died unexpectedly of a heart attack recently. In her memory, Lia of Swirling Notions is hosting an online fundraiser in conjunction with WomenHeart, the National Coalition for Women with Heart Disease. To learn more, please see Lia's announcement.

Susan, I doubt anybody else makes salads look as naturally pretty as you do! :) I've only seen and used "wild" arugula once-- it came from a local organic farmers' market. Lovely deeply lobed leaves, just like the ones they use in England (or at least, the food magazines from that region).

I've never really been a fan of cantaloupe, something about the flavor rubs me the wrong way. But I have to say that wrapped in prosciutto it is the food of the gods. I have a very vivid memory of devouring an entire platter of prosciutto-wrapped cantaloupe wedges with my family at a restaurant in Rome, pure heaven!

Susan,It sounds really good.... I love blue cheese, melons and rocket leaves... I wouldn't use prosciutto (no red meat for me) but I think I will try it very soon! :) Thank you for such a great idea!Sorry for not commenting lately... only on weekends I find time now to do it due to some new idea I'm trying make alive (online shop)... but I will be back to previous life soon, when the new website will finally be finished.

You're right - I've been seeing melons in savory dishes all over town these days, but I've never seen one with pretty melon balls. looks great! I've still yet to try one so I may just have to make your recipe this weekend!

I had to laugh at the "long telescope antenna"! A friend of mine, way back in high school, had that same kind of cordless phone, it was all the rage! lol! What a great looking salad, colorful and delicious as always. :)

What a great blog! I was looking for recipes for salad dressings because the ones I've been using are about $4 a bottle. With gas at $4 a gallon, we're looking to save where we can and we make most other things from scratch, so why not salad dressing?

Right now I am in the land of the old school, and the combination of melon and prosciutto has us hooked. This salad looks delicious and elevates the paring to the next step - I look forward to making it!

Because I'm not a huge arugula fan, I'd make this with beautiful baby spinach. But isn't it nice that Trader Joe's (which is finally coming to Rhode Island in October, at long last) brings us such great choices now?

Amen! My mom used to and still does start every summer meal (no kidding, every meal) with slices of cantaloupe, cured Spanish ham and a drizzle of Port. So much so that I can't eat cantaloupe anymore...but I do love its vibrant color and this gorgeous salad!

You find the combo in every Italian restaurant in the Netherlands for many years. But those don't look as pretty and fancy as your salad, it's just melon and prosciutto. Love the look of yours and know how delicious the combination is!

Funny what you say about cured meat and melon being The Next Big Thing - I also thought it had kind of had its day in the early 1980s and was passe now... Passe but delicious! It certainly is a winning combo and I love you've updated it here :)